How to Cook Rice in a Slow Cooker with Chicken: A Step-by-Step Guide

Putting rice and chicken in a slow cooker together might seem hard, but it’s not hard at all if you know what you’re doing. The slow cooker’s low, moist heat makes the rice cook just right and keeps the chicken very tender and juicy. I will tell you everything you need to know to make this tasty one-pot meal, from picking out the right ingredients to the right amount of time to cook them.

Benefits of Cooking Rice and Chicken in a Slow Cooker

There are several advantages to using a slow cooker for rice and chicken

• Convenience: Simply add the ingredients in the morning and come home to a fully cooked meal. No need to watch the stove or oven.

• Tender, juicy chicken: The moist environment gently cooks the chicken. No need to worry about drying out.

• Fluffy, non-mushy rice: The rice cooks slowly and evenly, preventing a gummy texture.

• Full flavor infusion: The chicken broth flavors the rice while the rice adds body to the broth.

• It’s easy to clean up because you only have to wash one pot. Everything cooks in the slow cooker insert.

Picking the Right Rice

Not all types of rice work well in the slow cooker. Long grain white or brown rice are best since they hold their shape and don’t get overly sticky. Good options include:

• Long grain white rice
• Basmati rice
• Brown rice
• Wild rice
• Jasmine rice

I don’t like short grain rice like risotto or sushi rice. The high starch content makes them gummy.

Prepping the Chicken

Boneless, skinless chicken breasts or thighs work best. Trim any excess fat and cut into 1 inch pieces so the chicken cooks evenly. Season the chicken pieces with salt, pepper, garlic powder, paprika and your other favorite spices.

You don’t have to do this step, but I like to start by browning the chicken. It adds deeper flavor. Just put 1 tablespoon of oil in a pan and heat it over medium-high heat. Brown the chicken on each side for two to three minutes.

Step-by-Step Instructions

Follow these simple steps for perfect rice and chicken every time:

Step 1: Add 2 cups of rinsed white or brown rice to the slow cooker. I find a 6 quart cooker with 2 cups of rice serves 4 people nicely.

Step 2: Add chicken on top of the rice, seasoning it first if you didn’t pre-season it. Use about 1-1 1/2 pounds of boneless skinless chicken breasts or thighs.

Step 3: Pour 3 cups chicken broth over the chicken and rice. Low sodium broth works well.

Step 4: Cook on low for 6-8 hours. The chicken should shred easily with a fork when done and the rice will be tender.

Step 5: Shred the chicken with two forks right in the slow cooker.

Step 6: Stir the shredded chicken into the rice, incorporating any sauce from the bottom.

Step 7: Add any stir-ins like peas, carrots or green onions (cooked veggies work best).

Step 8: Let sit 5 minutes before serving. Fluff with a fork.

And that’s it! For even more flavor, stir in a little grated Parmesan cheese or fresh herbs.

Cooking Time Tips

Cooking time can vary a bit depending on your slow cooker. Start checking it around the 6 hour mark.

• For white rice, cook 6-8 hours on low or 4 hours on high.

• For brown rice, cook 7-9 hours on low or 5 hours on high.

• Make sure to cook the chicken until it shreds easily, reaches 165°F internally and the rice is tender.

Adding Vegetables

Here are some tasty veggies that pair well:

• Diced onions or shallots
• Diced carrots
• Sliced mushrooms
• Chopped spinach or kale
• Frozen peas or corn
• Diced bell peppers

I recommend quick cooking veggies like spinach and peas in the last 30 minutes so they don’t get overcooked. Heartier veggies can go in at the beginning.

Flavor Variations

Customize your rice and chicken with different seasonings:

• Mexican: cumin, chili powder, cilantro

• Italian: basil, oregano, red pepper flakes

• Asian: ginger, garlic, sesame oil, soy sauce

• Indian: curry powder, garam masala, cumin

• BBQ: chili powder, smoked paprika, bbq sauce

The possibilities are endless! Use your favorite spice blends.

Leftover Storage

Properly stored, leftover rice and chicken will keep 3-4 days in the fridge. Let cool completely before transferring to airtight containers. Reheat gently before serving.

To freeze, portion into freezer bags or containers, leaving 1/2 inch headspace. Thaw in the fridge before reheating.

Common Mistakes to Avoid

It’s easy to get perfect rice and chicken as long as you avoid these errors:

• Not adding enough liquid: This leads to undercooked rice. Use a 3:1 ratio of broth to rice.

• Not cooking long enough: Be sure to cook at least 6-8 hours on low until chicken shreds easily.

• Using short grain rice: Opt for long grain rice to prevent stickiness.

• Forgetting to brown the chicken: Browning adds deeper flavor.

• Overcooking: Check at the 6 hour mark to prevent mushy rice.

Tips for Delicious Rice and Chicken

Follow these pro tips for the very best results:

• Rinse the rice before adding to remove excess starch.

• Use chicken thighs for extra moistness and flavor.

• Cook on low – the gentle heat prevents burning.

• Use broth, not just water, for maximum flavor.

• Fluff with a fork before serving for light, separated grains.

• Stir in fresh herbs or Parmesan before serving to finish.

As you can see, cooking rice and chicken together in the slow cooker is easy, convenient and delicious with the right techniques. The moist environment produces incredibly tender chicken and light, fluffy rice. Follow the step-by-step instructions for perfect results. Then get creative with vegetables, seasonings and toppings. This versatile recipe makes regular appearances in my meal plans!

Yes, you can cook uncooked rice in a slow cooker.